Description

This Instant Pot Vegetable Soup is hearty and nourishing, made with a variety of vegetables. This healthy soup can be made in just about 30 minutes in the pressure cooker.

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, chopped
2 garlic cloves, minced
4 carrots, sliced
4 celery stalks, sliced
1 cup button mushrooms, sliced
1 cup green beans, ends trimmed and halved
4 cups reduced-sodium vegetable broth
1 14.5-ounce can diced tomatoes
1 pound baby red potatoes, halved
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 bay leaf
2 tablespoons finely chopped flat-leaf parsley (optional, for topping)

Instructions

Select Sauté and add the oil to the inner pot. Once hot, add the onion, garlic, carrots, celery, and mushrooms and cook for about 3 minutes, or until the vegetables start to soften.
Press Cancel and pour in the green beans, broth, and tomatoes. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the potatoes, rosemary, thyme, salt, pepper, and bay leaves. Stir to combine.
Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 8 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
Unlock and remove the lid. Remove and discard the bay leaves.
Stir the stew and serve hot, topped with the parsley. Place any leftovers in an airtight container and refrigerate for up to 4 days.

Notes

STOVETOP DIRECTIONS: Grab a large lidded pot. Heat the oil over medium heat. Sauté the vegetables for a few minutes. Add the herbs, salt, and pepper, along with the broth and potatoes. Increase the heat to high, bring the mixture to a boil, and then lower the heat, cover the pot, and simmer for 15 minutes, or until the vegetables and potatoes are cooked through. Serve hot.